Apple Crisp 2 Ways (Vegan Apple Crisp Recipe + Gluten-free Apple Crisp)

Apple crisp is a winner, and I know you’re enjoying my vegan apple crisp recipe as well as my gluten-free apple crisp! RECIPES: Vegan Apple Cranberry Crisp Serves 8 Ingredients: FILLING: 5 apples, peeled, cored and chopped 1 ½ cups fresh cranberries Juice of ½ lemon 3 tablespoons coconut sugar Pinch sea salt 3 tablespoons maple syrup TOPPING: 1 cup rolled oats ½ cup coconut sugar ½ cup flour (I used finely ground oats) 2 tablespoons avocado oil 3 tablespoons maple syrup ½ teaspoon vanilla powder Instructions: Preheat a toaster oven or regular oven to 350 degrees F. Make the filling: Place the apples and cranberries in a medium saucepan. Add the lemon juice, coconut sugar, sea salt, maple syrup and vanilla powder. Bring to a boil over medium high heat, loosely covered. Watch closely to avoid cookovers! Once it comes to a boil, reduce the heat to medium low and cook for 10 minutes, or until the apples are fork-tender and the cranberries have popped. In a small bowl, combine the arrowroot flour and water. Mix until smooth. Add this mixture to the cooked apples and cranberries. Cook until the mixture thickens. If it thickens too much, add a splash of apple juice to thin it to the right consistency. Make the topping: Place the rolled oats in a large mixing bowl. Add the remaining topping ingredients and stir to combine. If it seems too dry add a touch more maple syrup. If it seems too moist add a little more flour, until you have a nice crumbly consistency. Pour the apple-cranberry mixture into an 8-inch cake pan or pie plate. Add the topping in an even layer. Bake for 20 minutes, or until the topping is crisp. NOTE: Cooking the fruit on the stovetop allows for a relatively short baking time, since the fruit will already be cooked. Gluten-free Apple Pear Crisp Serves 8 Ingredients: FILLING: 4 pears, peeled, cored and chopped 2 apples, peeled, cored and chopped Pinch sea salt 1-2 tablespoons maple syrup Optional: cinnamon to taste, and a squeeze of lemon juice TOPPING: ½ cup butter, cold and diced ¾ cup brown sugar ¾ cup gluten-free flour 1 cup rolled oats (I used sprouted rolled oats) Instructions: Preheat the oven to 350 degrees F. Prepare the topping: Place the cold butter in a large mixing bowl. Add the brown sugar. Mix together using a fork or pastry cutter. Add the flour and rolled oats. Mix together into a uniform crumb topping. The butter should be incorporated and it should clump together a bit. Prepare the fruit: Place the chopped fruit in a large bowl. Add the sea salt and maple syrup. Toss to combine. See note below if you wish to add a thickener at this point. You can also add a little cinnamon and lemon juice for added flavor. Place the fruit into an 8-inch cake pan or pie plate. Add the topping mixture in an even layer. Bake in the preheated 350 degree F. oven for 40 to 50 minutes, or until the apples are fork-tender and the topping is crisp. Serve warm, a la mode if you wish! NOTE: The fruit can be thickened by adding a cornstarch or arrowroot slurry to this recipe, using roughly 2 teaspoons of cornstarch or arrowroot mixed with 1 tablespoon of apple juice. Click Here to Subscribe ➡️ http://bit.ly/2T1F2SO —————————————————— Connect with me: Follow me on Instagram: https://www.instagram.com/naturalkitchenschool/ Like me on Facebook:: https://www.facebook.com/naturalkitchencookingschool/ Check out my website: https://www.naturalkitchenschool.com/ #applecrisp #veganapplecrisp